Texas Toast Recipe
Texas toast starts with bread sliced twice as thick as a standard sandwich loaf, so the crust has time to turn deeply golden and crisp while the center stays soft instead of drying out the way thin slices do under the same heat.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 8
Ingredients
- 8 slices thick-sliced white bread (Texas toast style, about 1-inch thick)
- 6 tbsp unsalted butter, softened
- 3 cloves garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp kosher salt
- 1/4 cup grated parmesan cheese (optional)
Nutrition per serving
- Calories
- 222
- Protein
- 4g
- Carbs
- 24g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C) and set a wire rack inside a rimmed baking sheet. If cooking on a griddle instead, preheat it over medium heat.
- 2In a small bowl, mash the softened butter with the minced garlic, parsley, and salt until evenly combined.
- 3Spread the garlic butter generously over one side of each bread slice, working it all the way to the edges so the corners don't burn before the center browns.
- 4Arrange the slices butter-side up on the wire rack (or butter-side down on the hot griddle).
- 5Bake for 8-10 minutes, until the edges are deep golden brown and the surface is crisp. On a griddle, toast 2-3 minutes per side, buttering the second side before flipping.
- 6If using parmesan, sprinkle it over the slices during the last 2 minutes of cooking so it melts without scorching.
- 7Serve immediately while the crust is still crisp.
Tips & variations
- Day-old bread works better than fresh; it holds its shape under the heavy butter layer instead of going soggy.
- No Texas toast loaf on hand? Slice a sturdy sandwich bread or a small sourdough boule into 1-inch slices as a substitute.
- Add a pinch of smoked paprika or Italian seasoning to the garlic butter for a more savory, steakhouse-style version.
- For cheesy Texas toast, top with shredded mozzarella instead of parmesan during the last 3 minutes so it melts into a full layer.
- Use leftover slices as the base for grilled cheese or a burger bun; the thick crumb holds up to fillings without falling apart.
Storage & reheating
Texas toast is best eaten right away while the crust is crisp. Leftovers keep in an airtight container at room temperature for a day; reheat in a 375°F (190°C) oven for 4-5 minutes to re-crisp, since a microwave will leave it soft and chewy.
Tips from the Tulo kitchen
- Cutting the bread yourself from an uncut loaf gives more control over thickness than pre-sliced Texas toast, which can vary from bakery to bakery.
- If the tops brown faster than the bottoms, switch the oven to broil for the final minute and watch closely, it goes from golden to burnt in seconds.
FAQ
What makes Texas toast different from regular toast?
The bread is sliced roughly twice as thick as a standard sandwich loaf, usually about 1-inch, and is typically finished with butter and garlic rather than plain toasted.
Can I make Texas toast without a griddle?
Yes, a wire rack set over a baking sheet in a 400°F oven gives the same crisp edges and soft center as a griddle, with less risk of uneven browning.
Can I freeze Texas toast?
Freeze the buttered, unbaked slices flat on a tray until firm, then bag them; bake straight from frozen, adding 2-3 minutes to the cook time.
Is Texas toast the same as garlic bread?
They overlap but aren't identical; garlic bread is usually a split baguette or Italian loaf, while Texas toast is always thick-cut sandwich-style bread, garlic butter is just one common topping for it.
